Gluten-Free Classic Swiss Rosti
Crispy, golden, and irresistibly satisfying, this Gluten-Free Classic Swiss Rosti brings authentic Swiss comfort food straight to your table. Made with simple pantry staples like grated Russet potatoes, butter, and vegetable oil, this gluten-free recipe delivers perfectly crispy edges with a tender, buttery interior. By squeezing out excess moisture and cooking the potatoes into a potato cake, this recipe showcases the art of achieving the iconic rosti texture. Ready in just under an hour, this versatile dish makes a delicious side for breakfast, brunch, or dinner. Serve it warm, sliced into wedges, and let everyone savor a crispy bite of comfort. Perfect for gluten-free diets and potato lovers alike, this rosti is a must-try for fans of easy and crowd-pleasing recipes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by peeling the Russet potatoes. Once peeled, grate them using a large-holed grater or shred in a food processor.
Gather the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible over the sink.
In a large bowl, transfer the dried grated potatoes and season with salt and black pepper. Toss them gently to distribute the seasoning evenly.
Heat a large non-stick skillet over medium heat and add 2 tablespoons of unsalted butter and 2 tablespoons of vegetable oil. Allow the butter to melt and mingle with the oil, preventing it from burning.
Add the grated potatoes into the skillet and spread them evenly, pressing down gently with a spatula to form a cake-like base.
Cook the potato cake without stirring for about 10-15 minutes, or until the underside is golden brown and crispy.
Carefully invert the rosti onto a large plate. Add the remaining 2 tablespoons of butter into the skillet.
Slide the rosti back into the skillet, uncooked side down. Continue cooking for another 10-15 minutes until the other side is also crispy and golden brown.
Once cooked, remove the rosti from the skillet and transfer it onto a serving platter. Cut the rosti into wedges.
Serve warm, seasoning with additional salt and pepper to taste if desired.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 13.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6748 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
